turning soya to beef steak

Instructions

1. 1

   Slice the tempeh into thick steak-like slabs, about 2 cm thick.

2. 2

   Finely mince the garlic and ginger.

3. 3

   In a bowl, mix the soy sauce, molasses, tomato paste, garlic, ginger, sesame oil, smoked paprika, black pepper, and vegetable stock until smooth.

4. 4

   Place the tempeh steaks in a shallow dish and pour the marinade over them, making sure all pieces are well coated.

5. 5

   Let the tempeh marinate for at least 30 minutes, turning once halfway through. For a deeper, more savory flavor, marinate for 2 to 4 hours in the refrigerator.

6. 6

   Transfer the tempeh and marinade to a wide pan. Bring to a gentle simmer over medium heat.

7. 7

   Simmer for 12 to 15 minutes, turning the tempeh occasionally, until the marinade reduces and begins to glaze the steaks.

8. 8

   Increase the heat to medium-high and sear the tempeh for 2 to 3 minutes per side, until dark, glossy, and lightly caramelized.

9. 9

   Spoon any remaining thickened sauce over the tempeh steaks.

10. 10

    Serve hot as a plant-based beef-style steak with your preferred side dishes.